Fennel and pork sausage rolls

Fennel and pork sausage rolls

Ingredients

Olive oil

1 small onion, finely chopped

1 small fennel bulb, finely chopped

2 cloves garlic, chopped

1-2 tsp (5-10ml) fennel seeds

tsp (3ml) ground cumin

2 tsp (10ml) ground coriander

1 packet traditional pork sausages

1 tbsp (15ml) chopped rosemary, plus extra for garnishing

1 packet (400g) puff pastry

1-2 jumbo free-range eggs, beaten

Method

Heat a glug of oil in a pan and sauté onion, fennel and garlic.

Add spices and fry for another minute. Allow to cool.

Remove sausage meat from casings.

Mix onion mixture with rosemary and sausage meat until well combined. Divide mixture into 2 and roll into long sausages.

Slice pastry lengthways into 2 strips.

Place a long sausage down the middle of each pastry length and fold to enclose. Crimp edges with a fork to seal. Refrigerate for 30 minutes.

Preheat oven to 180C.

Slice each roll into 8-10 sausage rolls.

Brush pastry with beaten egg, wash and spear each roll with a rosemary sprig if you like. Bake for 15-20 minutes, or until golden.

Makes 16-20 rolls